Zucchini, Black Bean & Rice Skillet

Combining beans and rice creates a complete protein without the need for a traditional meat. Add the veggies and you have a nutrient packed dish filled with fiber, vitamins, and minerals.

INGREDIENTS:

1 TBSP OLIVE OIL
1 ½ CUPS ZUCCHINI, QUARTERED LENGTHWISE
1 ½ CUPS GREEN PEPPER, DICED
1 CAN (15 oz.) BLACK BEANS, RINSED, DRAINED
1 CAN (14.5 oz.) DICED TOMATOES with GARLIC, UNDRAINED
¾ CUP OF WATER
1 CUP INSTANT BROWN RICE
½ CUP SHREDDED CHEDDAR AND MONTEREY JACK CHEESE BLEND

DIRECTIONS:

Step 1

Heat oil in deep skillet over medium heat. Add zucchini and bell pepper – cook 5 minutes, stirring occasionally.

Step 2

Add beans, undrained tomatoes and water. Increase heat and bring to a boil. Add rice; stir well. Cover; remove from heat and let stand 7 minutes until liquid is absorbed.

Step 3

Sprinkle with cheese. Makes 6 servings.

VEGETARIAN OPTION – recipe as written.

GLUTEN FREE OPTION – recipe as written.

Servings: 6
Nutrition per Serving: Calories 227, Fat 5g, Protein 10g, Carbs 37g

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